氨基酸对嗜酸乳杆菌生长及冻干的影响

Effects of amino acids on the growth and freeze-drying of Lactobacillus acidophilus

探讨了氨基酸对嗜酸乳杆菌生长的影响。采用单因子试验研究了16种氨基酸对嗜酸乳杆菌增菌效果和抗冷冻效应,结果表明,谷氨酸、精氨酸、亮氨酸、赖氨酸、甲硫氨酸、脯氨酸、苯丙氨酸显著促进嗜酸乳杆菌生长,丙氨酸、异亮氨酸、半胱氨酸、丝氨酸、苯丙氨酸、天冬氨酸、甘氨酸、脯氨酸能提高嗜酸乳杆菌抗冷冻能力。研究发现,向发酵液中添加异亮氨酸0.03g/L、半胱氨酸0.03g/L、天冬氨酸0.03g/L、丝氨酸0.03g/L、甘氨酸0.03g/L组成的复合氨基酸或半胱氨酸0.03g/L、天冬氨酸0.03g/L、丙氨酸0.03g/L、甘氨酸0.03g/L组成的复合氨基酸,均可使嗜酸乳杆菌冻干存活率达到95%以上,而对照组只有42.95%。

The effects of the amino acids on the growth ofLactobacillus acidophilus were investigated in this paper. In addition, the effects of 16 kinds of amino acids on enriching and anti-freezing ability ofL. acidophilus were studied by single factor test. The results showed that the L-glutamic acid, L-arginine, L-leucine, L-lysine, L-methionine, L-proline, L-phenylalanine and L-threonine can promote the growth of L. acidophilus. L-alanine, L-isoleucine, L-cysteine, L-ser/ne, L-phenylalanine, L-aspartic acid, glycine and L-proline can increase the anti-freezing ability ofL. acidophilus. The study showed that multi-amino acid, which was composed of 0.03g/L L-isoleucine, 0.03g/L L-cysteine, 0.03g/L L-aspartate, 0.03g/L L-serine and 0.03g/L glycine or composed of 0.03g/L L-cysteine, 0.03g/L L-aspartate, 0.03g/L L-alanine and 0.03g/L glycine, added to culture medium can increase the survival rate of L. acidophilus powder up to 95%, while the control sample was only 42.95%.